This is something we've had before a few times - it tastes good, but as Geoff says, one of the problems with it (and many chicken and pasta dishes) is that it's only one colour. If I have fresh parsley, that helps, as it adds some green, but I used dried, which doesn't really add the colour accent. Still, it's a tasty enough way to have a quick meal, so it comes out into the rotation from time to time. I also used some of the pecorino I had leftover from Saturday, when we forgot to put it on the chorizo salad. Doesn't add any colour, but the flavour is nice.
Recipe appears to be from a Waitrose magazine, originally.
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